Increase NAD+ levels in your cells:
More NAD+ results in more energy, and that is important because NAD+ declines with aging: More NAD+ in the cell means not only more energy can be produced for your functioning, but for the cell to dispose of inefficient mitochondria and build smaller, more efficient mitochondria.
1. Take Nicotinamide Riboside to increase cellular NAD+: It is available as “Niagen,” at Life Extension, and other sources.
Growing in popularity, nicotinamide riboside (NR) increases the health of our mitochondria (the powerhouses of each cell). Nicotinamide riboside supplements can boost both physical and cognitive function. NR has a preserving effect on neurons suggesting neuroprotective capabilities.
There are many nicotinamide riboside benefits beyond the brain. Nicotinamide riboside can reduce inflammation and oxidative stress. There are also nicotinamide riboside cancer benefits as well. Studies show NR can reduce tumor growth and protects DNA synthesis within cancer patients.
All of this culminates in general longevity and anti-aging advantages. The byproduct of NR helps reprogram dysfunctional cells, which rejuvenate and enhance overall cell function. Because our cell function starts to decrease with age, this is a method of improving lifespan and quality of life.
2. Decrease the activity of CD38 protein to increase cellular NAD+:
Some experts on CD38 feel that the #1 function of CD38 is to regulate cellular NAD+ levels.
A strong argument for this theory is the recent discovery that CD38 is found inside the cell as well, bound to membranes on the inner portion of the cell nucleus. Here it could deplete nuclear NAD.
Parsely, apple skin and a host of spices listed below are quite high in apigenin–Which reduces p38 activity.
Interestingly, the apple skin-derived flavanoid, apigenin, is a powerful inhibitor of CD38. Parsely is the food that has the most concentrated levels of apigenin. Treatment of cell cultures with apigenin increased NAD levels in the cells, reduced global acetylation of proteins, and reduced the acetylation of p53 and RelA-p65 subunits of NF-kB.
Here is a list of the foods with the most concentrations of apigenin:
|13506.20 mg||100 grams||Apigenin||Spices, parsley, dried|
|302.00 mg||100 grams||Apigenin||Parsley, raw|
|8.71 mg||100 grams||Apigenin||Peppermint, fresh|
|5.00 mg||100 grams||Apigenin||Thyme, fresh|
|4.61 mg||100 grams||Apigenin||Celery, raw|
|3.85 mg||100 grams||Apigenin||Rutabagas, raw|
|2.41 mg||100 grams||Apigenin||Celeriac, raw|